Recipe: flatbread

Hi y’all,

This flatbread is probably my favourite bread. It creates the perfect cross between a wrap and a sandwich and it’s great for dipping. It has the perfect mix of chewy, fluffy and crispy. Today I finally took pictures while making it. So here’s the recipe. It includes yoghurt, but that’s mostly about the cultures, so it doesn’t matter if you use dairy of vegan yoghurt. I like to use vegan yoghurt.

The ingredients you’ll need:

3 cups strong flour, plus 1/2 extra

1 teaspoon salt

3 teaspoons dry yeast

2 tablespoons yoghurt

1 cup water

Method:

Combine all ingredients except the 1/2 cup flour in a large mixing bowl. Set the extra flour aside. Using a spoon stir together all ingredients until it starts to come together and becomes hard to stir. At this point take over with your hands, or a mixer with dough attachment if you can’t and knead for about 10 minutes.

Use the extra 1/2 cup of flour to add little bits at a time to make it stick less. You shouldn’t need everything. At some point it shouldn’t be necessary to add new flour, knead for a couple of minutes more after this point until you get a nice stretch on your dough. It should look somewhat like in the picture below.

Once you’re done kneading cover the bowl with a damp towel and let sit to rice for at least half an hour until the dough has doubled in size.

Once the dough is risen, lightly flour half of your working space. Divide it into 8 portions. You can use a scale if you want to be precise, but I always just eyeball it. The rounder your pieces of though are, the rounder your flatbread will be, but avoid overworking it or tearing it off. It’s best to use a dough cutter or a knife and then form the pieces gently with your hands. Then put the dough balls on the floured section of the workspace.

Heat a heavy bottomed skillet over medium heat without oil. Now take your first piece of dough and stretch it out to roughly the size of your skillet. To do this I like to put the dough with the side that isn’t floury on the side of the workspace that isn’t floured. The dough will lightly stick to the worktop and help create an even stretch. Don’t worry if the edges are a bit thicker than the middle though, this gives a nice contrast in textures. Then transfer it to the skillet right away. If you let it rest there it will stick too much and break when you try to pick it up.

Cook the flatbread for several minutes on each side until browned. The dough will stick at first, but don’t worry, it will unstick as it cooks. Once cooked stretch out the next piece of dough and repeat until all 8 flatbreads are cooked. As you go the stretching should get easier as the dough gets a rest. Serve these fresh the same day or freeze them.

I hope you enjoy this recipe as much as I do. Stay tuned if you want to see more like this. Bye!